I currently have a lot of time for being a little bit creative with food, especially with different breakfast options. When I’m working I usually don’t allow myself much time for a ‘proper’ breakfast which means I tend to grab a banana or eat something from work. I work in the catering industry so it’s easy for me to pick up a scone or similar. At the weekends, however, I like to cook up a nice late breakfast or brunch – this tends to be eggs, pancakes or french toast. This weekend I decided on a mixture of Huevos Rancheros and a Southern American country-fried potato recipe. I used leftover potatoes from the dinner before (baby new potatoes). If you don’t have leftovers, I’m sure you can fry them from raw – otherwise boil them and wait for them to cool slightly before using them in this recipe.

I haven’t thought of a name for this yet, but I do have a recipe.

You will need:

2 tablespoons butter

8-10 small potatoes, chopped into small pieces

5 chestnut mushrooms, diced

3 spring onions, thinly sliced

4 large eggs

1 tablespoon oregano

1 teaspoon paprika (optional)

1 teaspoon dried chilli flakes (optional)

salt and pepper to taste

50g grated cheese (e.g. cheddar, also optional)

In a large frying pan over a medium-high heat melt the butter and sauté the potatoes and mushrooms for about 10 minutes – until the mushrooms are soft and the potatoes start to become crispy.

Add in the spring onions and seasoning, allow to fry for 5 minutes Crack in the 4 eggs and allow to cook for a further 5 minutes.

You can either put a lid on your pan or place your pan under the grill until the eggs are fully cooked through. Lastly, top with the grated cheese, making sure it fully melts.

I served this with baguette toast and homemade guacamole (also a leftover from dinner the night before) and enjoyed eating this al fresco outside in the garden.

What are some of your favourite breakfast options? And your favourite way of cooking eggs? Let me know 🙂

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